These polenta, olive and sesame cubes make great little snacks or canapés. If you’re entertaining, you can prepare them well ahead of time.
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Ingredients
- 110g pitted black olives in herbs
- 110g pitted green olives stuffed with red pepper
- 20g fresh flatleaf parsley, leaves chopped
- 60g Parmesan, grated (or vegetarian alternative)
- 750ml vegetable stock
- 175g quick-cook polenta
- 50g sesame seeds
- 1/2 x 310g jar caramelised peppers (try The Bay Tree from Waitrose)
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Method
- Grease a 27.5 x 17.5cm tin with a little olive oil.Place the olives and parsley into a food processor and blitz until roughly chopped but not smooth. Spoon into a bowl, mix in the Parmesan and set aside.
- In a large saucepan, bring the stock to the boil, whisk in the polenta and reduce the heat to low. Simmer, stirring, for 5 minutes until thick and less grainy. Remove from the heat, stir in the olive mixture and tip into the prepared tin. Set aside for 20 minutes to cool and set.
- Turn the polenta slab out onto a board. Cut into 20 equal-sized pieces. Put the sesame seeds into a bowl and use to coat the polenta cubes all over. Place on a foil-lined baking tray and grill for 5 minutes, turning once until lightly golden. Serve warm or cold with caramelised peppers.
Nutrition
- 84kcals Calories
- 4.4g (1.1g saturated) Fat
- 3g Protein
- 8g ( 1.4g sugar) Carbs
- 0.6g Salt
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